Description

Seasons 25# of Product

Ingredients: Sugar, Sodium Erythorbate

Cure Ingredients: Salt, Maple Sugar, Sugar, Sodium Nitrite, Glycerine

Grind product twice through 3/16″ plate. Mix in all the seasoning and water (3/4 lb.). Mix thoroughly until meat becomes “sticky”. Place in 9×11 pan sprayed with non-stick cooking spray, and place a sheet of wax paper in the bottom of the pan. Press and pack meat firmly into pan. Chill overnight or place in a freezer for 5 hours. Place product in smoker and smoke until an internal temperature of 120 degrees is reached. When done, place in cooler and chill overnight. Slice like regular bacon. Product will still need to be cooked further.